Raspberry TiramisÙ Bites Recipes

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar and serve.

RASPBERRY TIRAMISU

Steps:

• In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
• Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
• Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
• To serve, spoon out helpings onto individual plates.
• Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

RASPBERRY TIRAMISU BITES RECIPE - (4.5/5)

Steps:

• Microwave raspberry preserves in a sm. microwave-safe bowl on high for 20 sec. Stir in liqueur. Beat cream cheese & sugar at med speed with an electric mixer till creamy (about 1 min). Beat heavy cream with an electric mixer till soft peaks form. Fold into cream mixture. Spoon into zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (About 1/2" in diameter.) Press 1 ladyfinger half onto bottom of 1 (1 1/2 oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a sm. amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture & cream cheese mixture. Top each glass with 1 raspberry & a sprig of fresh mint. Cover & chill 2 hrs.

RASPBERRY TIRAMISU

Steps:

• In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
• Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
• Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

RASPBERRY AND COFFEE TIRAMISU

Steps:

• Preheat oven to 350°F. Line 2 cookie sheets with parchment. Mix flour and ground coffee beans in small bowl. Using electric mixer, beat egg yolks and 4 tablespoons sugar in medium bowl until thick and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Beat in vanilla. Mix in dry ingredients (batter will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites until thick and foamy. Add remaining 1 tablespoon sugar and beat until whites are stiff but not dry. Fold into yolk mixture in 2 additions.
• Drop batter by rounded tablespoons (8 per sheet) onto prepared sheets, spacing evenly. Sift powdered sugar thickly over rounds. Bake until rounds are golden brown on edges, about 16 minutes. Cool in pan on rack. Remove ladyfinger rounds from parchment (Can be prepared 1 day ahead. Store in single layer in airtight container).
• Combine framboise and instant espresso in small bowl. Stir until espresso dissolves. Using electric mixer, beat cream cheese and 2/3 cup powdered sugar until light and fluffy. Beat in coffee mixture. Fold in 1 cup raspberries. Let stand at room temperature.
• Combine coffee and 3 tablespoons sugar. Stir until sugar dissolves. Spoon 1 scant tablespoon coffee mixture over flat side of 1 ladyfinger round Place coffee side up on plate. Spread 1/3 cup filling atop round. Place flat side down atop filling. Sprinkle with powdered sugar. Spoon raspberry sauce around desserts. Garnish with remaining raspberries and fresh mint and serve.
• Puree raspberries and syrup in processor. Strain into small bowl to remove seeds. Stir in eau-de-vie. (Can be prepared 2 days ahead. Cover and refrigerate.)

RASPBERRY TIRAMISU

Steps:

• Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
• In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
• Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
• Dust the tiramisu with icing sugar just before serving in big bowls.

TIRAMISU BITES

Steps:

• Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
• In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
• In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
• Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
• Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
• Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
• Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
• Spread half of the jam mixture over the ladyfingers.
• Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
• Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
• Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar just prior to serving.

RASPBERRY TIRAMISU TRIFLE

Steps:

• Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
• Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
• Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.